Blueberry & Applesauce Cookies

Remember when I told you I had a lot of blueberries? And that I made these? I couldn't stop myself from making them again and sharing my variations. 

I healthified them and veganized them and don't worry, they're still delicious. Moist and cake-like with bursts of juicy berry. Anytime snacks...all the time snacks. Picnic food. Breakfast food. Perfection.

 

Before you rush off to your kitchen to make these, I have a plea. I know you're out there! I would love to hear your thoughts in the comment section. Tell me what you like, don't like, want me to change, want me to talk about, questions you might have, thoughts on completely unrelated topics, anything! It would be fun to hear your contributions.

Blueberry & Applesauce Cookies

Adapted from How Sweet Eats

Yield: 2 dozen cookies

4 T coconut oil, melted

1/3 c applesauce

3/4 c light brown sugar

1 flax egg (1 T ground flax + 3 T water)

1 tsp vanilla

1 c white whole wheat flour

3/4 c whole wheat flour

1/4 tsp salt

1/2 tsp baking powder

1 T cinnamon

splash of almond milk, as needed

1 c fresh blueberries

Preheat oven to 375. Mix flax egg and set aside to gel. Using an electric mixer, beat coconut oil, applesauce and sugar until smooth. Add flax egg and vanilla, mixing well until combined. Slowly add flours, baking powder, salt, and cinnamon. Mix until well blended. If dough seems dry, add in a splash of milk (I used it the first time I made these but didn't need any the second time).  Gently fold in blueberries with a spatula. Spoon on cookie tray into 1" cookies. Dough will only spread slightly while baking. Bake for 12 minutes or until set. Remove from tray and cool on cooling rack. Cookies will be moist, so store in a loosely covered container (not completely airtight).

Blueberry & Applesauce Cookies